Description
A refreshing salad featuring asparagus, strawberries, and creamy goat cheese served on toasted baguette slices.
Ingredients
Scale
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 cup fresh strawberries, hulled and sliced
- 4 slices baguette or rustic bread
- 4 oz goat cheese
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped walnuts (optional)
- 2 cups mixed greens (arugula, spinach, or lettuce)
Instructions
- Preheat the oven to 375°F (190°C).
- Place the baguette slices on a baking sheet and toast for 8-10 minutes until golden and crisp.
- Spread goat cheese evenly over the toasted bread.
- Bring a pot of salted water to a boil and blanch the asparagus for 2 minutes, then transfer to an ice bath to stop cooking.
- In a large bowl, combine the asparagus, strawberries, and mixed greens.
- Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper.
- Toss gently to coat the salad evenly.
- Serve the salad with goat cheese toasts on the side and sprinkle with chopped walnuts if desired.
Notes
- For a vegan version, substitute goat cheese with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 1 salad plate
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg